Our version of this curry, a favorite combination of vegetables in India, unites cumin, coriander, turmeric, and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish.

How to Make It

Step 1

In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.

Step 2

Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.

Step 3

Variation: If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.

Step 4

Wine Recommendation: Go for your favorite full-bodied, full-flavored white wine. A California chardonnay, for example, won't be wiped out by the curry's earthy and hot spices.

Quick From Scratch Herbs & Spices

Ratings & Reviews

jndgregory's Review

November 10, 2009
Really good flavor. Although the potatoes took a lot longer to cook than the recipe suggested. I had to add more tomatoes and water to get them to cook faster. I served with rice which I don't think is a good combo. I would serve with naan bread instead. I would make again but would cut the potatoes smaller next time and probably boil them a little first.

Goldberg's Review

January 05, 2010
This was a good recipe, but lacked something. We're not sure what though. It didn't have the strong flavor we expected. We added a little extra salt, but I think it needed some heat.